My Macaroni & Cheese

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups skim evaporated milk
• 1 cup ordinary skim milk
• 1/2 cup low-fat sour cream
• 1 teaspoon worcestershire sauce
• 1 dash hot sauce
• 2 teaspoons dijon mustard
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder (optional)
• 1/2 teaspoon garlic powder (optional)
• 1 1/2 cups grated sharp cheddar cheese
• 1/2 cup grated muenster cheese
• 1/4 cup crumbled blue cheese
• 1/2 cup kraft imperial cheese (1/2 tub)
• 1/4 cup butter, melted
• 1 teaspoon dried basil
• 1/2 cup corn flake crumbs
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 boil pasta according to package directions. drain.
• 2 in a medium saucepan melt butter.
• 3 stir in flour and cook a bit to lose rawness.
• 4 whisk in milks. continue stirring till mixture boils and thickens.
• 5 add worcestershire sauce, hot sauce,dijon mustard, paprika, salt, pepper, onion garlic powder if using.
• 6 add cheeses, and heat and stir till melted.
• 7 stir in sour cream.
• 8 treat a 2 quart casserole with cooking spray.
• 9 and add the pasta alternately with the sauce.
• 10 melt 1/4 cup butter in small saucepan stir in basil, crumbs and parmesan cheese.
• 11 sprinkle over top of casseroole.
• 12 bake at 350f for 45 - 50 minutes.